Beet Salad with Walnuts and Dill

Heat the oven (with the oven rack in the middle) to 400°F.

If using fresh beets, cut off the tops. Place the beets in a roasting pan and fill with 1/2 inch of water. Cover tightly with foil. Roast 45 to 55 minutes until tender and can be easily pierced with the tip of a paring knife.

Spread the walnuts on a sheet pan. Place in the oven and roast until fragrant and crisp, about 10 minutes. Let cool then coarsely chop. Chop the dill, too. Peel and grate the horseradish on the small holes of a box grater (if using fresh).

Transfer the roasted beets to a colander and run under cold water to cool. When they are cool enough to handle, trim the tops with a paring knife and remove the skins with your fingers (they should slip off easily). Cut the beets (roasted or canned) into quarters and place in a bowl. Toss with the oil, vinegar, and salt. Let cool completely.

Separate the lettuce leaves, rinse, and spin dry. Divide the leaves and beets among 4 plates. Spoon a dollop of the crème fraîche or sour cream onto each plate. Add the horseradish, chopped walnuts, and dill.